He Yonglin, Ye Fayin, Tao Jianming, Zhang Zehua, Zhao Guohua
College of Food Science, Southwest University, Chongqing 400715, People's Republic of China.
College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center for Sweet Potato, Chongqing 400715, People's Republic of China.
Int J Biol Macromol. 2023 May 1;236:124002. doi: 10.1016/j.ijbiomac.2023.124002. Epub 2023 Mar 11.
Ozonation is an efficient method for improving the technical performance of some starches, but the feasibility of its use for sweet potato starch remains unknown. The effects of aqueous ozonation on the multi-scale structure and physicochemical properties of sweet potato starch were explored. Structurally, ozonation did not generate significant alterations at the granular level (size, morphology, lamellar structure, and long-range and short-range ordered structures), but led to tremendous changes at the molecular level, including converting hydroxyl groups to carbonyl and carboxyl groups and depolymerizing starch molecules. These structural changes resulted in prominent alternations in the technological performance of sweet potato starch, such as increases in water solubility and paste clarity and decreases in water absorption capacity, paste viscosity, and paste viscoelasticity. For these traits, their amplitudes of variation elevated when the ozonation time was extended and peaked at the longest ozonation time (60 min). The greatest changes in paste setback (30 min), gel hardness (30 min), and the puffing capacity of the dried starch gel (45 min) were observed at moderate ozonation times. In summary, aqueous ozonation is a new method for fabricating sweet potato starch with improved functionality.
臭氧化是提高某些淀粉技术性能的有效方法，但将其用于甘薯淀粉的可行性仍不清楚。本文探讨了水相臭氧化对甘薯淀粉多尺度结构和理化性质的影响。在结构上，臭氧化在颗粒水平（尺寸、形态、层状结构以及长程和短程有序结构）上未产生显著变化，但在分子水平上导致了巨大变化，包括将羟基转化为羰基和羧基以及使淀粉分子解聚。这些结构变化导致甘薯淀粉的工艺性能发生显著改变，例如水溶性和糊透明度增加，吸水能力、糊粘度和糊粘弹性降低。对于这些特性，当臭氧化时间延长时，它们的变化幅度增大，并在最长臭氧化时间（60分钟）时达到峰值。在适度的臭氧化时间下，观察到糊化回生（30分钟）、凝胶硬度（30分钟）和干燥淀粉凝胶膨化能力（45分钟）的最大变化。总之，水相臭氧化是一种制备功能改善的甘薯淀粉的新方法。
